1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves
DirectionsIn a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
I added this side dish to some homemade meatballs last night, and all I wanted were more and more carrots!! It’s a unique twist on the ever delish, but highly common brown sugar glazed carrots. One of my sons, couldn’t stop eating them….the other one (who does like carrots, so not the recipe’s fault) would chew them up and spit them in his water and then say “I ate them” (nice try). These carrots with ginger ale glaze were so simple and tasty! I am positive they will be a hit at whatever Father’s Day gathering you may or may not be having (yes, that is an invite to make them for yourself if you’re going to be alone). Have the tastiest weekend! Recipe by: Alton Brown